new recipes, a lot of joy, and a borrowed space

Lemon Ginger Hummus

I’m going to be honest; I think hummus is significantly over priced. Try and argue with me, bring it on. A little bit of hummus for almost $4 or $5 dollars? No thanks.

Therefore, this college girl has become a BIG fan of making hummus. Hints, I am here to introduce you to my fourth hummus recipe on ‘A Rented Kitchen’.

I don’t think you understand how delicious and refreshing this combination of lemon and ginger is until you try it. Therefore, get on that readers! Go make this hummus, save yourself a ton of money, come back and see me, and have a happy weekend!

XO, a rented kitchen

Ingredients:

30 ounces of chickpeas, drained and rinsed

2 Tablespoon Tahini

2 Tablespoons water

3 Tablespoons olive oil

2 medium lemons, juiced and zested (or 7 Tablespoons lemon juice)

½ teaspoon salt

1 inch piece of ginger, peeled and minced finely

Pepper to taste

Directions:

Combine the tahini and lemon juice in a large food processor (you will probably need to stir the tahini with a knife, as it often separates in the jar). Blend together for roughly 1 minute.